| 摘要 |
FIELD: food-processing industry, in particular, production of novel foods from salmonid fish milt. ^ SUBSTANCE: method involves treating salmonid fish milt; providing wet or dry salting: wet salting being provided in 3-5%-saline solution with water to milt weight ratio of 1.5:1.0 during 4-6 min at temperature of solution of 8-10 C, and dry salting being provided at milt and salt weight ratio of 5:1 during at least 9-11 min; drying milt at temperature of 65-70 C during 14-15 hours and cooling at temperature of 15-20 C. ^ EFFECT: wider range of food products with high gustatory and nutritive properties and prolonged shelf life. ^ 8 tbl, 7 ex |
